Easy Oreo Brownies Recipe (Without Dairy)

Who loves brownies? Who loves Oreo cookies? A perfect match!

If you’re looking for a delicious brownie recipe that is dairy-free, look no further. These extra fudgy Oreo brownies are made without any milk or butter and they taste just as good!

We use Coconut oil as a substitute and it makes this Oreo brownie recipe the FUDGIEST I have ever made. And extra delicious!

Why this brownie recipe rocks

This Oreo brownie recipe will blow your mind – it is one of the most requested bakes I do. I needed to make a low-no dairy recipe for a friend and found out that is actually INCREASES the fudginess and taste.

The crumbled Oreos on top add flavor and texture and the dense but still moist inside of this brownie is a real treat.

While Oreos are dairy free in the ingredients – they can have cross exposure to dairy in the factory so are not perfect for intense dairy allergy sufferers (use a different biscuit for the crumb if you are worried).

Another great thing about this Oreo brownie recipe is that there is only ONE substitution to make it vegan.

The only animal product present is two large free range eggs – and there are vegan trade outs that will still bake well. Given that Oreos are considered by many to be vegan friendly – this can make an amazing vegan Oreo brownie recipe!

But I do eat eggs so I used them here.

Alternative vegan binding agents include

• Vegan egg sub (of course)
• Silken tofu
• Banana (easiest)

What Ingredients are Needed

• 18 Oreo cookies, smashed up into small pieces (plus a few more for dressing and snacking)

• 200g of dairy free chocolate (milk or dairy) or vegan friendly substitute like dairy free baking chips.

• 1/2 cup of Coconut oil (113 grams)- liquified in the microwave for about 30 seconds on medium power. This is to stop the mixture from setting too hard and becoming difficult to cut through as well as giving extra flavour

• 3/4 cup white sugar (150 grams)

• 1/2 cup brown sugar (57 grams)
• 2 free range eggs
• 1 tsp vanilla
• 80g flour all purpose
• 45 grams cocoa powder
• 1/2 tsp salt

Optional extras if desired: nuts, marshmallows, white chocolate shavings, etc. These are all great additions but NOT necessary as the Oreo throughout will knock your socks off. Keep it simple!

How you make easy Oreo brownies without dairy

(step by step recipe in printable card at bottom of page)

• Dice the chocolate so it melts easier (worth it for dairy free chocolate it melts… differently)
• Set the oven to 180C (300F)
• Warm the coconut oil so it can be mixed in easily. Don’t make it too hot as it will cook the egg. Just mildly warm so it incorporates well.
• Mix the two sugars together
• Add the two eggs to the sugar and mix well using a whisk or spoon. The consistency can be quite thick already.
• Add the salt and vanilla at this stage, a pinch of salt (measure if unsure)
• Add the flour and cocoa – and from this point on really try not to mix too much. Fold in gently till mixed well. The less you attack the mixture the more air will remain in the brownie. We want a big beautiful fudge brownie, but you do NOT want it to be too dense

• Melt the chocolate on a double boiler (medium heat). Dairy free chocolate really does melt quickly so stir constantly and remove while the chips are still identifiable. It will continue to melt for a few minutes after.

• Smash the Oreos! You want some chunk to don’t get too carried away during hammer time. Use a rolling pin or stone.
• Fold together chocolate and Oreos.
• Line with baking paper a small tin, you want the mixture to sit just under a inch thick for MAXIMUM fudge
• Crumble a few extra Oreos on top
• Bake for 35 minutes
• Remove when a skewer comes out clean
• Cool and DO NOT CUT TILL COMPLETELY COOL
• If you want photos dust with icing sugar, if like me you just want to eat them TUCK IN!

The printable recipe card with the list of ingredients and instructions is at the bottom of this post.

Where possible roll with grams rather than using measuring cups. It is just more accurate which matters in baking. That said, brownies are forgiving and things like the salt can be guessed (if you have a general idea).

How long do dairy free brownies last? You can enjoy these brownies for up to a week provided you store them in an airtight container in the fridge.

Can you freeze dairy free Oreo brownies? You can… but I would not. Coconut oil desserts do not always heat up pleasantly from frozen.

Tips when baking brownies to get a good result

1. Use a metal baking tray for more predictable results (I know I know I always use glass in the videos and pictures, but I should use a metal tray)
2. Line the tray with paper to prevent sticking (worth the hassle)
3. Do NOT over mix the brownie mix, there is a fine line between fudge and too dense.
4. The binding alternative to make this fully vegan can be.. unpredictable. Scientifically eggs are very helpful to baking. Tofu or banana will work but experiment with the volume.

Easy Oreo Brownies Without Dairy

Yield: 16

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

These extra fudgy Oreo brownies are made without any milk or butter. Extra fudgy, with vegan subs possible.

Print

Ingredients

• 16 Oreo cookies, smashed up into small pieces
• 200g of dairy free chocolate
• 1/2 cup of Coconut oil (113 grams)
• 3/4 cup white sugar (150 grams)
• 1/2 cup brown sugar (57 grams)
• 2 free range eggs
• 1 tsp vanilla
• 80 g flour all purpose
• 45 grams cocoa powder
• 1/2 tsp salt

Instructions

1. Dice the chocolate so it melts easier (worth it for dairy free chocolate it melts... differently)
2. Set the oven to 180C (300F)
3. Warm the coconut oil so it can be mixed in easily. Don't make it too hot as it will cook the egg. Just mildly warm so it incorporates well.
4. Mix the two sugars together
5. Add the two eggs to the sugar and mix well using a whisk or spoon. The consistency can be quite thick already.
6. Add the salt and vanilla at this stage, a pinch of salt (measure if unsure)
7. Add the flour and cocoa - and from this point on really try not to mix too much. Fold in gently till mixed well. The less you attack the mixture the more air will remain in the brownie. We want a big beautiful fudge brownie, but you do NOT want it to be too dense
8. Melt the chocolate on a double boiler (medium heat). Dairy free chocolate really does melt quickly so stir constantly and remove while the chips are still identifiable. It will continue to melt for a few minutes after.
9. Smash the Oreos!
10. Fold together chocolate and smashed Oreos.
11. Line with baking paper a small tin, you want the mixture to sit just under a inch thick for MAXIMUM fudge
12. Crumble a few extra Oreos on top
13. Bake for 35 minutes
14. Remove when a skewer comes out clean
15. Cool and DO NOT CUT TILL COMPLETELY COOL

Notes

A few extra oreos can be used to dress the pan before baking. It will clearly identify it as an oreo smash brownie and also adds some cruch. They heat well in the oven and do not blacken or burn.

To make this recipe vegan will mean substituting the eggs for an alternative. Binding will be compromised. I would start with egg subtitute and then try banana. Silken tofu can be used but my success with this method is limited.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 124mgCarbohydrates: 32gFiber: 1gSugar: 23gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest